Skip to main content New<> this month
Get the Allrecipes magazine

Grandma's Sweet and Tangy Bean Salad

Rated as 4.89 out of 5 Stars

"I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!"
Added to shopping list. Go to shopping list.


2 h 20 m servings 273
Original recipe yields 10 servings


{{model.addEditText}} Print
  1. Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
  2. Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
  3. Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Nutrition Facts

Per Serving: 273 calories; 11.7 40.4 4.6 0 672 Full nutrition

Explore more


Read all reviews 8
Most helpful
Most positive
Least positive

Hubby loved this, I didn't boil the dressing (did'nt see the boiling part of instructions)just put the dressing together in a jar and shook it up.

This recipe is wonderful! You can add and subtract probably any or all of the vegetables as long as you follow the dressing recipe exactly. I think the secret to its wonderful flavor is bringi...

I have made this recipe numerous times and it is always a hit. I tend to marinade overnight and then pour it in the strainer to drain the extra fluid. I have gotten creative with ingredients add...

This recipe doesn't sound like it would be so delicious but it IS. My friend made it for a BBQ and I haven't been able to stop making it ever sense. Substitute Chickpeas for the wax beans. We...

I really like the dressing for this salad. I used green beans garbanzo beans, red kidney beans, chopped green, yellow and red pepper. Also added chopped red onion. It made a nice color presentat...

Love this and it has received very positive reviews. Great for barbecues. I do make a few changes, though: Canned butter beans instead of wax beans. Frozen corn and peas (two cups each) ...

Good combination of - I used frozen beans and corn, then added fresh onions, green pepper and cucumber. Nice and tangy!

I changed this up a bit - using Red Wine Vinegar and Maple Syrup instead of the White Vinegar and Sugar. Definitely better after 24 hours in the refrigerator. Definitely a good base recipe that ...